Slow-Roasted Lemon Dill Chicken Recipe

Name: Slow-Roasted Lemon Dill Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, coarsely chopped; 2 tablespoons butter, softened; 1/4 teaspoon grated lemon peel; 1 (4 -5 lb) broiler-fryer chickens; 1/4 cup chicken stock; 4 sprigs fresh parsley; 4 fresh dill sprigs; 3 tablespoons lemon juice; 1 teaspoon salt; 1 teaspoon paprika; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper

Servings: persons

2 medium onions, coarsely chopped
2 tablespoons butter, softened
1/4 teaspoon grated lemon peel
1 (4 -5 lb) broiler-fryer chickens
1/4 cup chicken stock
4 sprigs fresh parsley
4 fresh dill sprigs
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon pepper

1
Place onions in bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon peel.
2
Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin.
3
Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill.
4
Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 180 deg.).
5
Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium onions, coarsely chopped, 2 tablespoons butter, softened, 1/4 teaspoon grated lemon peel, 1 (4 -5 lb) broiler-fryer chickens, and more.

Yes, Slow-Roasted Lemon Dill Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Roasted Lemon Dill Chicken

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